[Investigation of components of seven species of thyme essential oils and comparison of their antioxidant properties]

Background: Thyme is one of the mint family geniuses that belongs to Nepetoideae subfamily. This plant has been known as an antiseptic, antispasmodic and antitussive. Thyme essential oil has many properties that one of which is antioxidant activity

Objective: The aim of this study was the investigation of seven thyme oils and the comparison of their antioxidant activities. In this paper, seven species of thyme essential oils from different regions have been collected and dried

Methods: The essential oil was extracted by using a Clevenger-type apparatus as British pharmacopoeia for four hours. Obtained essential oils were analyzed by gas chromatography-mass spectroscopy [GC/MS] technique

Results: Different compounds were identified in the essential oils with different percentages. The main compound in Thymus daenensis and Thymus vulgaris was thymol with percentage of 43.8 for the former and 45.1 for the latter. The dominate compounds in Thymus migricus, Thymus eriocalyx, Thymus serpylum, Zataria multiflora and Thymus kotschyanus were linalool [41.8%], geraniol [61.8%], para cymene [23.8%], carvacrol [57.7%], and Pulegone [37.2%], respectively. Antioxidant activity of essential oils was measured by 2,2-diphenyl-1-picrylhydrazyl]DPPH] radical scavenging test

Conclusion: Antioxidant activities of Thymus vulgaris, Thymus daenensis, and Zataria multiflora were higher than the other essential oils

Comparison of protein value of commercial baby food with homemade baby food and casein standard in rats as the refference point

Evaluation of protein quality in food is of great importance due to the biological and economical impacts of food proteins. This study has been conducted with the aim of comparing the protein quality of homemade food [mixture of macaroni and soy bean] with commercial baby food [Cerelac Wheat] using Casein as the refference point. This study was conducted on 64 twenty one day old male Wistar rats. The rats were divided into 8 groups, and each group was put on a different diet regiments. The diet regiments were as follow: 2 homemade food+Cerelac test diet, 1 Ccasein+Methionine standard diet, 1 protien-free basal diet, 2 test diet, 1 standard diet and 1 basal diet. The purpose of protien-free diet was to evaluate True Protien Digestability [TPD]. Net Protein Ratio [NPR] and Protien Efficiency Ratios [PER] were investigated by the basal diet. Protein intake and increasing of weight were determined for NPR and PER calculating. Nitrogen intake and fecal Nitrogen were determined to calculate TPD. Comparison of TPD, NPR and PER among the groups were analyzed by ANOVA and Tukey methods. TPD values of Standard, Cerelac and homemade food diets were 92.8 +/- 4, 87'8 and 85.4 +/- 3.2; NPR values were 4.3 +/- 0.4, 4.3 +/- 0.9, 3.8 +/- 0.6; and PER values were 3 +/- 0.2, 2.5 +/- 0.4, 1.7 +/- 0.1 respectively. The statistical difference between TPD and PER values were significant [p < 0.05], whereas NPR differences were insignificant [p > 0.05]. These results shows that TPD and PER of homemade foods are lower than Cerelac while their NPR are acceptable

[Comparison of protein digestibility of a commercial food sample with a sample of home made food in rats]

Evaluation of the quality of food proteins have a great importance because of biological and economical impacts. Different biological, microbiological, chemical and combined methods have been used and introduced for determining quality of proteins. Considering the importance of protein quality in foods especially in downscale families, this study was conducted to compare protein digestibility of a commercial food sample [Homana based on rice] with a sample of home made food [based on mixed rice -bean] in rats. This experimental study was conducted on 32 male Wistar rats, aged 21 days under 4 diets in 8 groups including: 2 cases diet [Homana and mixed rice -bean], 1 standard diet [casein plus methionine] and 1 basal diet [protein free] with a weight mean of 65.4 gr/groups. The study was conducted in biochemistry department of Kashan University of Medical Sciences in 2007. The duration of follow up for true protein digestibility and apparent digestibility was 9 days.True protein digestibility and apparent digestibility were analyzed by ANOVA and Tukey methods through SPSS software. True protein digestibility was 92.8 +/- 4, 87 +/- 8 and 79.7 +/- 1.6 while apparent digestibility was 89.8 +/- 4.3, 80.6 +/- 4.2 and 76.8 +/- 1.6 for casein plus methionine, commercial food and home made food groups, respectively. The differences between three groups were significant [p<0.0001]. The findings showed that protein digestibility of home made food based on rice and bean mixture is nearly almost equal to the industrial food of Homana

[Evaluation of protein in home-made food made up of rice and lentil]

Evaluation of the quality of food proteins has a great importance from of biological and economical perspectives. That is why, biological, microbiological, chemical and integrated methods have been used and introduced for determining the quality of Proteins. Among exsisting methods, NPR, RNPR and TPD have been suggested as appropriate methods to determine the quality of Proteins. Considering the importance of protein quality in foods, especially in low scale families, this study has been conducted to evaluate the aim the protein quality by the use of the mentioned methods in a sample homemade food based on rice [a variety of Mazandaran rice] -lentil mixture in 2007. This experimental study was conducted on wistar rats, aged 21 days under 6 diets in 8 groups including case [home made food], standard [Casein+Methionine] and basal [Protein free] to determine NPR and RNPR and other 3 diets [case, standard and basal] to study TPD. Duration of study for NPR was 14 days. Protein intake and increase in weight were determined to calculate NPR. Duration of study for TPD was 9 days. The amounts of nitrogen intake and fecal nitrogen were determined to calculate TPD. NPR, RNPR and TPD of the group Casein+Methionine with homemade food was analyzed by t- test. NPR values for casein + methionine protein of home-made food were 4.3 +/- 0.4 and 3.6 +/- 0.6, respectively [P=0.02]. TPD values were 92.8 +/- 4 and 75.8 +/- 5.8 [P<0.0001], for Casein+Methionine and home made food proteins, respectively. Also, RNPR was 83.6% and homemade food / Casein TPD was 81.6. Findings showed that homemade food TPD and NPR based on rice-lentil mixture is lower than Casein